Ingredients

• 0.33 cups plain nonfat yogurt
• 1 tablespoon tandoori masala powder
• 1.5 pounds boneless , skinless chicken thighs, cut into 1-inch pieces
• ½ onion , chopped
• 1 , 1 inch
• 2 tablespoons water
• 1 clove garlic
• 3 tablespoons cooking oil , divided
• 2 teaspoons garam masala
• 0.25 teaspoons Indian chili powder
• 1 cup tomato sauce
• 1 cup half-and-half
• 2 tablespoons butter
• 1 teaspoon dried fenugreek leaves
• 1 teaspoon salt

Instructions

1. 1 Stir yogurt and tandoori masala powder in a large bowl until combined; add chicken and toss to coat. Marinate in the refrigerator for 1 hour. Drain and discard excess marinade.
2. 2 Puree onion, ginger, water, and garlic in a blender until it forms a smooth paste; set aside.
3. 3 Heat 1 tablespoon oil in a large skillet over medium heat. Add chicken and cook until lightly brown, about 5 minutes. Remove from the skillet and set aside.
4. 4 Heat remaining 2 tablespoons oil in the same skillet. Fry onion paste until moisture is mostly evaporated, about 3 minutes. Sprinkle garam masala and chili powder over mixture; cook for 1 minute more. Add tomato sauce, reduce heat to medium-low, and cook another 5 minutes.
5. 5 Return chicken to the skillet. Add half-and-half and bring to a boil. Add butter, fenugreek leaves, and salt; reduce heat to low and simmer, uncovered, until chicken is no longer pink in the middle, 15 to 20 minutes.

Nutrition per serving